Orzo With Zucchini, Tomatoes, and Goat Cheese

Cooking Light. March 2003

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (16 ounce) package orzo pasta
• 1  tablespoon olive oil, divided
• 2  medium zucchini, quartered lengthwise and thinly sliced
• 1  garlic clove, minced
• 1⁄4 cup  minced fresh parsley
• 1⁄4 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 (14 1/2ounce) can  diced tomatoes with garlic and oregano
• 1 (7 ounce) jar  roasted red peppers, drained and diced
• 1⁄2 cup  grated fresh parmesan cheese
• 1⁄2 cup  crumbled  goat cheese

Directions

1. Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.
2. Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently.
3. Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers).
4. Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheeses.